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The Tartare thread

Discussion in 'Food and Drink' started by apathetic, Feb 22, 2014.

  1. apathetic

    apathetic Founding Member

    I like both meat and fish tartare so I thought we might as well start a thread about it in the hopes to get some new ideas:

    I will start with a classic recipe for salmon tartare:

    You need:
    nice fillet of salmon (wild salmon preferably)
    smoked salmon (optional, but adds a nice nuance to the completed dish)
    shallots, minced
    chives, chopped finely
    Olive oil
    Lemon juice

    Just combine everything and put in a ring. The proportions depend on your taste.

    I really like to make a tartare because it's so highly dependant on the kitchen knife. For this one I would use my gyuto if I'm in a hurry, otherwise when I am taking my time, it makes for great yanagiba practice :)

    So how about you guys, which tartare do you like and which knives do you use to make them?
  2. Jay

    Jay No soup for you Founding Member

    Pork tartare.
  3. Maximus

    Maximus Founding Member

    Just FYI if using raw salmon, it should be sashimi grade, which means it was frozen to kill parasites and worms which are common. All salmon served in sushi restaurants has been frozen. Enjoy
  4. apathetic

    apathetic Founding Member

    Thanks for the tip, I thought that most fish (at least those you would buy from the fish counter in the supermarket) would be frozen to very low temperature as a standard, I guess I was being naive. Thanks for the heads-up!

    @Jay: I never tried that but saw that it's quite common in Germany. Do you have any recipe? And which cut of the pork do you use for it?

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